Results 261 to 270 of about 127,355 (329)

Cardiovascular and metabolic outcomes of GH replacement therapy in adults with GH deficiency - gender gaps. [PDF]

Pituitary
Milioto A, Esposito D, Johannsson G, Ragnarsson O.   +3 more
europepmc   +1 more source

Tailoring the Properties and Oxidative Stability of <i>Idesia polycarpa</i> Crude Oil-Based HIPEs via Xanthan Gum and Ovalbumin: Implementation in Biscuit Processing. [PDF]

Foods
Huang X, Shi Y, Chen Y, Kan J, Luo K.
europepmc   +1 more source

Association Between Dietary Total Fat Intake and Risk of Breast Cancer: A Meta-Analysis of Case-Control and Cohort Studies. [PDF]

Health Sci Rep
Karimi M, Jafari M, Sedighi E, Sharifi M, Kazemi K, Asbaghi O.   +5 more
europepmc   +1 more source

Effect of fat and sugar replacement on cookie properties

Journal of the Science of Food and Agriculture, 2002
: Fat mimetics, namely Raftiline, Simplesse, C*deLight and polydextrose, diluted in water to give a gel with 200g kg1 concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low ...
V Oreopoulou
exaly   +2 more sources

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Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications.

Food Research International, 2022
In the last decade, food structuring has received considerable attention due to the concern of replacing trans and saturated fats with healthier alternatives without compromising neither technological nor sensorial aspects of food products.
Eliana Marcela Vélez-Erazo, P. K. Okuro, Andrés Gallegos-Soto, Rosiane Lopes da Cunha, M. Hubinger   +4 more
semanticscholar   +1 more source

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Journal of Food Science, 2021
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products.
Valeria Giha, María José Domínguez Ordoñez, Ruby-Alejandra Villamil   +2 more
semanticscholar   +1 more source

Functionality and application of emulsion gels in fat replacement strategies for dairy products

Trends in Food Science and Technology
Qiaolian Xu, Yuqing Ren, Mengya Sun
exaly   +2 more sources

Characterization of fat replacers

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994
Effects of commercial fat replacers on rheological properties of emulsions have been studied under a second-order design. The corresponding functions of regression have been calculated to describe the measured effects mathematically. On the basis of a figured three-dimensional plan of response, combinations of variables (fat, fat replacer, water) could
Kruse, Hans-Peter, Stoof, Gisela, Rubbert, Helga, Anger, Horst   +3 more
openaire   +3 more sources